Process of making and packaging pie crust dough



Aug. 23, 1932. E.'O. NICKERSON PROCESS OF MAKING AND PACKAGING PIE CRUSTDOUGH 2 Sheets-Sheet Filed April 9, 1932 INVENTOR. fFF/f 0. A m/nsesomATTORNEYS.

Aug. 23, 1932. E. o. NICKERSON PROCESS OF MAKING AND PACKAGING PIE CRUSTDOUGH Filed April 9. 1932 2 Sheets-Sheet 2 INVENTOR. [FF/f 0. Mam-"50mATTORNEYS.

Patented Aug. 23, 1932 PATENT OFF-ICE EFFIE O. NICKERSON, OFINDIANAPOLIS, INDIANA PROCESS OF MAKING AND PACKAGING PIE CRUST DOUGHApplication filed April 9, 1932. Serial No. 604,192.

This invention relates to the process of making pie crust dough andforming it to the desired shape after which it is packaged forcommercial handling and sale.

It is the object of this invention to form pie crust dough into thedesired shape and thickness for use in making pies, tarts or the likewithout touching it with the hands and in a manner to render it in allrespects sanitary, and thereafter so mount and package it as to retainits sanitary condition and permit of ready commercial handling andsale,all at a minimum of expense.

One feature of the invention resides in l forming the dough to thedesired thickness and shape between two sheets of paraffin paper or thelike without touching it with the hands or any utensil, such as arolling pin, whereby it will be originally formed and thereaftermaintained between sanitary protective coverings.

Another feature of the invention resides in wrapping the formedpie-crust dough, while still between its original protective coverings,about a pasteboard tube or the like, and thereafter securing it about.said tube to permit of convenient handling, sale and use the doughremaining at all times protected by its original covering.

The full nature of the invention will be more clearly understood fromthe accompanying drawings and the following description and claims:

Fig. 1 is alongitudinal section through a perspective view showing theWad of dough placed between its protective covering preliminarytorolling the same. Fig. 2 is the same as Fig. 1 showing the dough afterbeing rolled. Fig. 3 is a longitudinal section through aperspectiveview'showing it being mounted upon the packaging tube. Fig. 4is the same as Fig. 3 showingit mounted on said tube. Fig. 5'is aperspective view of the com leted package ready for marketing. Figs. 6,2and 8 are views of modified'forms of the invention showing a diiferenttype of forming element.-

In the drawings there is shown a supporting table 10 upon which alowersheet of paraflin paper or the like 11 is laid. A wad of dough 12is laid in the center of said sheet, whereupon a second parafiin sheet13 is mounted thereover, said sheets preferably being of a square form.Under the lowermost sheet there may be positioned a rimmed pan 14 havinga slightlyupstanding annular flange 15, of a diameter to form the usual10 or 11-inch pie crust. Upon the dough being positioned between theprotective paper coverings lland 13, a rolling pin or any suitableutensil 16 may be employed to flatten and roll the dough through the topcovering 13. Thus, such utensil or the hands will not come in contactwith the dough.

After the dough has been rolled into a flat annular formcorrespondingwith the form of the pan 14 as illustrated in Fig. 2, the papercoverings are picked up with the dough therebetween, removed from thepan and wrapped about a pasteboard tube 17 without removal of the doughfrom the original protective coverings or otherwise' touching it withthe hands.

After it has been wrappedabout the tube 17 as illustrated in Fig. 4, itis covered with a wrapping paper'18 and sealed with a label 19. End caps20 may then be mounted over the tube to further hold the covering andprotect the endsthereof, the laterally extending edges of the protectivecoverings 11 and 13 being tucked in the end of the tube, asindicated indotted lines in Fig. 4c.

The pie crust dough is thus packaged in a manner to protect it inhandling.

One or more units may be wrapped in a single package. It may bepreferably kept in a cold place until used, although it is recommendedthat it be used within several days. after being made.

In use, the wrapping 18 and the ends 20 are. removed' from the packageand the dough is unrolled with its protective coverings 11 and 13. Itmay then be warmed to remove. any stiffness, whereby it will again besoft and pliable, after which one of its protective coverings is removedand the dough is turned upside down onto the pie pan on the pie fillingwith the other covering on top. Thereupon, the other covering isremovedsothat through the manipulation of the dough in making the pie, there isno occasion to touch it with the hands.

By means of this process of making and packaging pie dough crust, it ispossible for the consumer to have a crust which is well made asdistinguished from the difliculties of the average person in making goodpie crust dough. Furthermore, the dough will be handled in a sanitarymanner, which is not often possible in the average domestic kitchen.

By rolling the dough about a cylindrical tube, it is protected inmerchandising, as well as being of a convenient shape. By reason of thethinness of the pie crust dough and the diameter thereof, as well as thefact that it becomes brittle before being heated for use, injuriouseffects may result from packaging and handling it in a fiat or foldedcondition. Furthermore, by Wrap )ing it in this manner, it is morecompact an will maintain its edible condition over a longer period oftime.

As illustrated in the modified forms shown in Figs. 6, 7 and 8, afterthe dough 12 has been placed upon the lower protective covering 11 andcovered by the upper protective covering 13, a forming element 114 isprovided having an annular opening 115 of the desired diameter for thepie crust. The element may be placed under or over the paper protectivecoverings so as to surround the dough, after which the dough is rolledor pressed so as to spread between the coverings throughout the area ofthe opening 115. Thus, the area and shape of the pie crust is fprmed bythe element to the desired diame er. e

The invention claimed is:

1. The process of packaging pie crust dough consisting in wrapping theformed dough about a cylindrical support, securing a cover thereaboutfor holding it in place and protecting it, and thereafter sealing saidcover in protective position.

2. The process of packaging pie crust dough consisting in forming thedough between sheets of protective paper, wrap ing the sheets with thedough therebetween a out a cylindrical form, and thereafter sealing thesame-with. an outer wrapping.

3. The process of forming and packaging pie crust dough consisting inplacing the proper amount of dough upon a protective covering, placing asecond protective covermg thereover, thereupon applying pressure on thedough through the second covering for spreading and flattening it to thedesired form,wrapping the dough while between said protective coveringsabout a cylindrical support and thereafter securing it in wrappedposition to provide atubula-r package.

4. The process of forming and packaging pie crust dough consisting inplacing the proper amount of dough upon a protective sheet of waxedpaper, placing a second sheet emma of waxed paper thereover, thereuponapplying pressure on the dough through the second sheet for spreading itand flattening it to the desired form, wrapping said sheets with thedough therebetween about a pasteboard tube, and applying thereabout awrapping for securing the package. I

5. The process of forming and packaging pie crust dough consisting inplacing the proper amount of dough upon a protective sheet of waxedpaper, placing a second sheet of waxed paper thereover, thereuponapplying pressure on the dough through the second sheet for spreading itand flattening it to the desired form, wrapping said sheets with thedough therebetween about a pasteboard tube,

Wrapping the same with an outer covering and sealing it in place by apair of end caps conforming to the ends of said tube for lockingthereon.

6. The process of forming and packaging pie crust dough consisting inplacing the proper amount of dough upon a protective covering, placing asecond protective covering thereover, surrounding the same by a formingelement, said forming element having an opening of the desired shape andsize, and thereafter applying pressure on the dough through the secondcovering for spreading and flattening it within the confines of theopening in the forming element, whereby the pie crust formed thereinwill be of desired shape and size.

In Witness whereof, I have hereunto aflixed my signature.

EFFIE O. NICKERSON.

llt

